GINNA PARSONS: Potato skins a winner every time

I can’t think of a whole lot of appetizer-type foods that I like better than potato skins. I was first introduced to them at a place called The New Orleans Cafe when I lived in Vicksburg from 1986 to 1989. Often, I would order a plate of them as my meal. There’s just something about crispy potatoes, bacon, cheese, sour cream and chives that makes me swoon.
Since I discovered them some 25 years ago, I’ve probably eaten potato skins at a hundred different restaurants, mostly with positive results. It’s hard to mess up such simple ingredients. I’ve even made them at home to good reviews.
With college football season upon us, I started looking for some new tailgating recipes. My husband and I have a daughter at Ole Miss this fall, but I doubt we’ll be heading over to the Grove in Oxford for any of the games.
Instead, we’ll be on the Tupelo High School Cross Country circuit most weekends with our son, Patrick, who is a second-year runner. But that doesn’t mean we can’t catch a good college game on the boob tube from time to time.
I found this recipe for Potato-Skin Nests in the September issue of Southern Living. The magazine has started a new feature called “Community Cookbook” and it features recipes that get the highest raves in the Southern Living test kitchen.
This sounds like a winner to me.